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–+ servings

Asparagus Risotto

A creamy and delicious risotto with fresh asparagus.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 bunch Asparagus trimmed and cut into 1-inch pieces
  • 1 cup Arborio rice
  • 4 cups Vegetable broth kept warm
  • 1 small Onion finely chopped
  • 2 cloves Garlic minced
  • ½ cup White wine
  • ½ cup Parmesan cheese grated
  • 2 tablespoon Olive oil
  • to taste Salt and pepper

Instructions 

  1. 1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and cook until softened.
  2. 2. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
  3. 3. Pour in the white wine and cook until it has evaporated.
  4. 4. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  5. 5. After about 15 minutes, add the asparagus pieces to the risotto. Continue adding broth and stirring until the rice is creamy and cooked through, about 20-25 minutes total.
  6. 6. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Serve immediately.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 800mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Asparagus, Risotto, Vegetarian
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